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Whip up this delicious Lentil & Roasted Broccoli Rice Bowl, and it's guaranteed to be one of your favorite dishes. To prepare, simply cook tender GOYA® Lentils, GOYA® Jasmine Rice and spices. Roast the broccoli with a touch of Adobo and olive oil, and then prepare a fantastic Tahini dressing to go with it. To serve, place everything in individual serving bowls and enjoy the fantastic flavor.
Ingredients
Roasted Broccoli
1
head broccoli, cut into small florets
Rice Bowl
1 tbsp.
lemon zest
3 tbsp.
GOYA® Lemon Juice
1 tbsp.
GOYA® Minced Garlic
2 cans (15.5 oz. each)
GOYA® Lentils, drained and rinsed
Tahini-Lime Dressing
Topping
½ cup
pomegranate seeds
¼ cup
finely chopped fresh cilantro
Directions
Step 1
Roasted Broccoli: Preheat oven to 425°F. Toss together broccoli, oil and Adobo; bake for 20 to 25 minutes or until lightly charred and tender.
Step 2
Meanwhile, cook rice according to package directions.
Step 3
Whisk together olive oil, lemon zest, lemon juice, garlic and seasoning; toss with lentils and broccoli.
Step 4
Tahini-Lime Dressing: In small bowl, whisk together tahini, lime juice and 1 tbsp. water, adding more water if needed, until smooth. Stir in cumin, hot sauce and seasoning.
Step 5
Divide rice among bowls. Top with lentil and broccoli mixture. Drizzle with dressing.
Step 6
Topping: Divide pomegranate seeds and cilantro among bowls.
Note: Garnish with crumbled feta or goat cheese if desired.
New from Goya
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